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Open Faced Salmon BLT Sandwiches

Open Faced Salmon BLT Sandwiches


  • 1/4 cup mayonnaise
  • 1 to 2 garlic cloves, minced
  • 4 (6 ounce) salmon fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 4 ounces Decatur Havarti cheese, cut into four slices (1 ounce each)
  • 4 (1-inch thick) slices sourdough bread, toasted
  • 4 lettuce leaves
  • 1 to 2 large tomatoes, sliced
  • 8 bacon strips, cooked and broken into pieces

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  1. Grease grill grate. Heat grill to medium.
  2. Combine mayonnaise and garlic in small bowl. Cover and refrigerate until serving.
  3. Season salmon with salt and pepper. Place salmon skin side down on grate. Grill, covered, over medium heat or broil 4 inches from the heat for 10-12 minutes or until salmon just flakes easily.
  4. Top with havarti; cook, covered, for 1-2 minutes longer or until cheese is melted.
  5. Spread reserved mayonnaise mixture on bread slices.
  6. Top with lettuce, tomatoes and salmon.
  7. Sprinkle with bacon.

Yield: 4 servings

Havarti is a semi-soft, Danish-style cheese with a washed curd. It’s mild, buttery and creamy with tiny, irregular eyes or holes. A wonderful melting and table cheese — it pairs well with Riesling wine or a pilsner.

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin